Espagnole (Spanish Sauce)

Ingredients

• 2 oz butter
• 4 to 6 eschalots
• 4 oz ham
• 3 oz carrot
• 1 bay leaf
• 2 or 3 branches parsley
• 1 or 2 branches thyme
• 3 cloves
• 1 blade mace
• 12 corns pepper
• parsley root
• 1 pint veal stock or gravy

Instructions

1. Dissolve the butter in a thick stewpan or saucepan over moderate heat.
2. Throw in the sliced eschalots, lean ham, diced carrot, bay leaf, parsley and thyme branches, cloves, mace, peppercorns, and parsley root if you have it.
3. Keep the whole stirred or shaken over a moderate fire for twenty minutes.
4. Add the veal stock or gravy by degrees.
5. Stew the whole gently for thirty to forty minutes.
6. Strain the sauce and skim off the fat.